German Chocolate Cake with Coconut-Pecan Filling
- 4 large egg yolks
- One 12-ounce can evaporated milk
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 6 tablespoons unsalted butter, cut into 6 pieces
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 2 1/3 cups sweetened shredded coconut
- 1 1/2 cups finely chopped pecans, toasted
- 4 ounces semisweet or bittersweet chocolate, chopped fine
- 1/4 cup Dutch-processed cocoa, sifted
- 1/2 cup boiling water
- 2 cups unbleached all-purpose flour plus more for dusting the pans
- 3/4 teaspoon baking soda
- 12 tablespoons unsalted butter, softened but still cool
- 1 cup granulated sugar
- 2/3 cup packed light brown sugar
- 3/4 teaspoon table salt
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup sour cream, at room temperature
- This recipe is vegetarian
- Produce
- Coconut, sweetened (2 1/3 cups)
- Pecans, toasted (1 1/2 cups)
- Cooking & Baking
- All-purpose flour plus more, unbleached (2 cups)
- Baking soda (3/4 teaspoon)
- Brown sugar, packed light (1 cup)
- Dutch-processed cocoa (1/4 cup)
- Granulated sugar (2 cup)
- Salt (7/8 teaspoon)
- Semisweet or bittersweet chocolate, fine (4 ounces)
- Vanilla (3 teaspoons)
- Drinks
- Evaporated milk (1 12-ounce can)
- Water (1/2 cup)
- Dairy
- 6 tablespoons unsalted butter, unsalted (6 cut into pieces)
- Butter, unsalted (12 tablespoons)
- Sour cream (3/4 cup)
- Refrigerated
- Egg yolks, large (4)
- Eggs, large (4)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published October 2, 2005 (7 years ago).
15 people saved this recipe.
